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Ingredients: 1 cup tomato juice 1 cup freshly squeezed orange juice 2 tablespoons freshly squeezed lime juice 1 tablespoon pomegranate juice 2 tablespoons hot sauce (choose your preferred level of heat) Dash of Worcestershire sauce Pinch of salt Freshly ground black pepper (to taste) Directions: 1. Prepare the Juices: In a large pitcher, combine the tomato juice, freshly squeezed orange juice, and lime juice. The fresh citrus juices will give your Sangrita a bright, zesty base. 2. Add Pomegr …

Ingredients: 7-8 medium to large tomatoes, finely chopped 4-5 tablespoons green chilies (canned or fresh, finely chopped) 2 tablespoons jalapeño peppers, finely diced (adjust to taste for spice level) 1 tablespoon garlic powder (or garlic salt if preferred) 1 tablespoon onion powder 1 tablespoon fresh cilantro, chopped Salt, to taste Directions: 1. Prepare the Vegetables: Chop the tomatoes into small, bite-sized pieces. Finely chop the green chilies and jalapeños. Be careful whe …

Ingredients: 8 lbs venison trimmings (remove all deer fat for the best flavor) 2 lbs pork fat (for moisture and texture) 1 sausage seasoning packet (for 10 lbs of meat) Cold water (optional, for easier mixing) Directions: 1. Prepare the Meat: Trim all deer fat and sinew from the venison to avoid any gamey taste. Cut venison and pork fat into small chunks for easier grinding. 2. First Grind: Using a 3/8" grinder plate, grind the venison and pork fat together. If you prefer a finer sausage, y …

Ingredients: 1 ½ lbs venison (cut into thin strips) ½ tsp salt ¼ tsp black pepper ¼ cup minced onion 1 cup sliced fresh mushrooms 3-5 tbsp butter 2 tbsp flour 2 cups beef broth 3-4 tbsp sherry wine 2 tbsp tomato paste 1 tsp dry mustard ⅔ cup sour cream Cooked noodles, rice, or potatoes (for serving) Directions: 1. Prep the Venison: Season venison strips with salt and black pepper. Cover and refrigerate for at least 2 hours to allow flavors to develop. 2. Saut&eacu …

Venison chili and fall were made for each other. Maybe you have a tradition of making a fresh pot of it as soon as temps drop, or you save for the night following your first sit in a deer stand. Regardless of when and how often you whip up a batch, this recipe will either improve on your own personal recipe, or replace it. Everyone loves their own chili and thinks it’s the best. And everyone is right, funnily enough. Still, if you want to try something new, you can make this recipe in its …

Regardless of what tried-and-true recipe you plan to make, there are a handful of steps ahead of putting a flame to game that will drastically improve the final flavor of your dish. Below are five simple methods to keep in mind, along with two bonus tips, that will help ensure you plate the best-tasting venison possible. TRIM UNTIL RUBY RED Silver skin, fascia, fat, even patches of freezer burn—these are all both textures and flavor notes that will detract from the amazing tastes venison i …

There’s a reason the best burger joints grind fresh. The final product is both tastier and juicier. For hunters, obviously there are advantages to grinding game then freezing, but, when possible, it is a great idea to keep either a roast or chunks of trim whole to grind burger to order.But the fact is: When meat is frozen, ice crystals form in muscle fibers, causing very small tears in protein. Upon thawing out, moisture loss occurs. This is a big reason we never want to freeze meat twice, as th …